Holiday Leftovers Potato Pancakes
Transform your holiday leftovers into a crispy, golden delight with these Holiday Leftovers Potato Pancakes! This quick and easy recipe combines creamy mashed potatoes, diced roasted vegetables, and melty shredded cheese into irresistible patties, perfect for giving new life to your festive flavors. With just 15 minutes of prep time, these savory pancakes are pan-fried to perfection and infused with fresh herbs for a fragrant burst of brightness. Serve them warm with a dollop of tangy sour cream and optional cranberry sauce for a sweet-savory twist that will have everyone coming back for seconds. Perfect for breakfast, brunch, or a cozy snack, this recipe is an effortless way to minimize food waste while maximizing holiday cheer.
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Recipe Information
Ingredients
- 2 cups mashed potatoes
- 1 cup leftover roasted vegetables (diced)
- 0.5 cups shredded cheese (cheddar or your choice)
- 0.25 cups all-purpose flour
- 1 large egg
- 2 tablespoons chopped fresh herbs (such as parsley or chives)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 3 tablespoons vegetable oil (for frying)
- 0.5 cups sour cream (for serving)
- 0.25 cups cranberry sauce (optional, for serving)
Instructions
In a large mixing bowl, combine the mashed potatoes, roasted vegetables, shredded cheese, flour, egg, chopped herbs, salt, and pepper.
Mix the ingredients together until evenly combined. If the mixture feels too wet, add a bit more flour, 1 tablespoon at a time, until it can hold its shape.
Scoop out about 1/4 cup of the mixture and form it into a patty about 1/2 inch thick. Repeat with the remaining mixture to form additional patties.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is shimmering, add the potato pancakes in batches, being careful not to overcrowd the pan.
Cook each pancake for 3-4 minutes per side, or until golden brown and crispy. Use a spatula to carefully flip the pancakes and ensure even cooking.
Remove the cooked pancakes from the skillet and transfer them to a plate lined with paper towels to drain any excess oil.
Serve the potato pancakes warm with sour cream and, if desired, a dollop of cranberry sauce for a festive touch.
Nutrition Facts
Calories |
1849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.6 g | 143% | |
| Saturated Fat | 43.4 g | 217% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 356 mg | 119% | |
| Sodium | 3187 mg | 139% | |
| Total Carbohydrate | 170.5 g | 62% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 45.0 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 806 mg | 62% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2712 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
